1. IN THE BOX:
*Items in Box for 2
*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
*Bok Choy- This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs!
*Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.
*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.
Spaghetti Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
Persimmons- Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
8 oz Bacon -8 to 10 slices, diced
1 small Yellow Onion, diced OR skip the -onion and use Leeks
4 large Eggs
1/2 cup Ricotta Cheese
1 1/4 cups Parmesan cheese, or mix of Parmesan and Pecorino, divided
1 Lemon, halved
1/2 tsp dried Chile Flakes
1/2 cup plain Yogurt (not Greek Yogurt)
1 cup lightly packed mixes herbs: Mint, Parsley, Chives, cut in 2” lengths
4 Scallions, trimmed - including 1/2” off the green tops, sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well-Extra Virgin Olive Oil
1/4 cup Poppy Seeds
7 oz tofu pressed lightly and cubes
1 TB Maple Syrup
3 TB Tamari or Soy Sauce
1 TB Sesame Oil
1/2 tsp White Pepper
1 TB Rice Vinegar
1/2 tsp Garlic granule or Garlic Paste
1/2 tsp Ginger Powder
For the Stir Fry:
8 oz Soba Noodles
1 tsp Coconut
4 cloves Garlic, chopped
1/4 tsp Pepper Flakes
2 TB Sesame Seeds
1 TB Sweet Smoke Paprika
1/2 tsp cayenne
3 Garlic cloves, crushed
3 Tb Polenta
7 TB Olive Oil
1 TB Sumac